Savory pizza crust is layered with a spicy maple béchamel, creamy fontina cheese, crispy bacon, and a freshly cracked egg. Kicked up a notch with a drizzle of Frank’s RedHot® Spicy Maple Wings Sauce and chives to finish, this impressive breakfast pizza is the perfect balance of sweet flavor and craveable heat.
Ingredients
Spicy Maple Bechamel
2 tbsp. (1 oz.) Butter, Unsalted
3 tbsp. Flour, All-purpose
1 cup Milk, Whole
2 tsp. Salt
1/4 tsp. McCormick Culinary® White Pepper
6 tbsp. Frank’s RedHot® Spicy Maple Wings Sauce
Breakfast Pizza
1 Pizza Base, 12-inches, Par-baked
2 oz. Fontina Cheese, Shaved
4 slices Bacon, Cooked, Chopped
1 Egg
2 tbsp. Frank’s RedHot® Spicy Maple Wings Sauce
2 tsp. Chives, Finely chopped
Procedure
Spicy Maple Bechamel
1. In a saucepot over medium heat, melt butter. Whisk in flour until smooth. Cook, whisking constantly, 3 minutes or until roux is lightly browned.
2. Gradually whisk in milk, stirring until sauce thickens, about 6 to 8 minutes. Stir in salt, pepper and Spicy Maple Wings Sauce. Hold refrigerated until service.
Breakfast Pizza
1. Set oven to 400°F. Spread 1/2 cup Spicy Maple Bechamel evenly over par-baked pizza base. Top with cheese and bacon. Crack egg in center of pizza.
2. Bake 15 to 20 minutes, or until crust is golden brown and crispy, cheese is melted and egg is set.
3. Drizzle with 2 tablespoons Spicy Maple Wings Sauce and garnish with chives. Slice and serve hot.
Serves 4
